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November 10, 2023

Curry Rice Cakes

 

AUTHOR: Chef Chris Tucker– @veganchefchristucker
Print Recipe

Ingredients
  

  • 1 onion, diced 
  • 4 cloves garlic, minced 
  • 1 thumb of ginger, grated 
  • 2 tbsp thai red curry paste (panang style) 
  • 13.5 oz can of coconut cream 
  • 2 tsp coconut sugar 
  • 1 tbsp soy sauce 
  • ½ lime juice 
  • 1 ½ cups kale 
  • 1 lb package ovalette rice cakes 
  • 1 tsp cilantro 
  • Oil for pan

Instructions
 

  • Heat oil in a large skillet.
  • Add onion and saute for several minutes until soft. 
  • Add the garlic and ginger and continue cooking for a couple of minutes until fragrant and golden. 
  • Add the curry paste and once combined, slowly add in the coconut cream. Stir in the coconut sugar, soy sauce and lime juice and mix well to combine. 
  • Add in the kale and allow to wilt down slightly before adding in the rice cakes. Cover and allow to steam. 
  • The rice cakes cook pretty quickly and we don’t want them to overcook! They should be al dente and have a nice chew to them. 
  • Each serving should be roughly 20 grams and garnished with cilantro.

 

 

 

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